Rosti, a popular Swiss dish made with grated potatoes, is innovatively made with a combination of purple yam and potato. Not only that the recipe is further tweaked to give it a desi touch by flavouring it with green chillies, lemon juice and crushed peanuts. With a bit of tang and lots of crunch, the Kand and Potato Rosti is a sure-shot winner with diners of all age groups! It has a very inviting colour, not to forget an appetizing aroma, which will make you drool even before you taste the yummy dish. Enjoy as a snack with a glass of chilled Pudina Chaas or turn it into a whole meal by topping it with Rajma and Palak Stir-Fry , Paneer Capsicum Stir-fry , Zucchini Stir- Fry or Sprouts Stir Fry

pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra | with 40 amazing images. pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra is a healthy munchie to enjoy with friends and colleagues. Learn how to make healthy pudina whole wheat flour khahkra. To make pudina khakhra, combine the mint leaves and green chillies along with ¼ cup of water in a mixer and blend to a smooth paste. Combine all the remaining ingredients, including the mint paste, in a deep bowl and knead into a soft dough using water as required. Divide the dough into 10 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter thin circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook it on a slow flame till pink spots appear on both the sides. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides. Repeat steps 4 to 6 to make 9 more khakhras. Cool and store in an air-tight container. This Gujarati staple is traditionally made and served with a lot of ghee. Here is a healthy pudina whole wheat flour khahkra made using just 1/4 teaspoon of oil per khakhra. Mint and chillies add flavour to this popular snack. You can use innovative toppings like mixed sprouts with Garlic Tomato Chutney on these pudina khakhra and enjoy it as an evening snack. Carry weight loss khakhra with you on your travel and you'll find it much easier to make new friends! Whether you are a healthy individual or a diabetic or a heart patient, the fibre from these khakhras will support your health and well-being. 2 khakhras lend 50 calories without too much fat. Restrict the amount of salt added and they are suitable for a high BP menu too. Tips for pudina khakhra. 1. Remember to cook the khakhra on a slow flame only and also ensure to cook the edges well. 2. Store pudina khakhra in an air tight container for upto 7 days. Enjoy pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra | with step by step photos.

suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with 30 amazing images. Dal is the ideal comfort food. It satiates and soothes, while also giving you ample nutrition. The suva masoor dal is a veritable treat for such dal lovers. Learn how to make suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | The unique combination of dill with masoor dal gives this recipe a distinct flavour, which is boosted by the addition of garlic, green chillies, onions and a tempering of cumin seeds. The earthy taste of suva masoor dal together with sweet-tasting suva makes this a real delicacy. The best part is that the variation of zero oil shepu dal recipe does not use any oil, so you can enjoy it without worrying about excess calories.At the same time, you get a good dose of protein, vitamin A, iron, folic acid and zinc. Tips to make suva masoor dal recipe : 1. You can also use moong dal to make this dal. 2. You can increase the proportion of dill leaves according to your taste. 3. If you don’t like chopped chillies you can use green chilli paste to make this dal. Enjoy suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with detailed step by step images.

sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with 19 amazing images. sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji is a simple everyday fare in many Gujartai households. Learn how to make batata bhaji. To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this dry potato sabzi Indian style has a unique flavour that is spicy, sweet and tangy, all at one go. Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. Gujarati dry potato bhaji tastes awesome when served with Pooris, rice and Kadhi. The essence of this batata bhaji is perfectly cooked potatoes. You can cook them in a pressure cooker or on an open flame on a stove top. And when you have limited time on hand, try the quick method of cooking potatoes in a microwave. Tips for sukhi aloo bhaji. 1. Prefer to make potato cubes of medium to large size. Very small cubes of potatoes tend to become mushy after cooking. 2. To make this sabzi vrat friendly, avoid the garlic paste and curry leaves and replace salt with rock salt (sendha namak). 3. You can cool this bhaji, pack in an air tight container and easily carry it to work. Enjoy sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with step by step photos.

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours. Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with 23 amazing images. Tikkis are one of the most popular street foods in the country, and these potato and green peas tikki recipe are really take them to the next level. Learn how to make potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki Green Peas, Potato and Paneer Tikki Recipe is a popular street food and is a great appetizer or an evening snack. Made with peas, potatoes and spices these tikkis are pan fried to perfection. They are soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels! Tips to make potato green peas tikki: 1. Instead of nigella seeds you can add black sesame seeds. 2. You can also use frozen green peas. 3. Instead of oil you can cook these tikkis in butter. Enjoy potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with deatiled step by step photos.

Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images. Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry. creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine. Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice. Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan. Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos.

Yellow banana chips is an evergreen snack of Keralite origin, which has become popular all over India. The Surti bananas have a nice texture and rustic flavour, which make the chips quite special. Not only is the taste and texture different, so is the method. You need to follow the instructions about slicing the bananas directly into the oil, the way the salt is added, and so on, to get the chips right. The chips can be made in a longish size by slicing the bananas vertically, or in a small round shape (like usual chips) by slicing them horizontally. The small round ones are easier to slice and also cook faster, so we prefer that. In this recipe, we have made Spicy Yellow Banana Chips by adding a touch of chilli and cumin powders to the chips, adding a spicy dimension to the crunchy excitement. You can also try other recipes like the Yellow Banana Chips or Peri Peri Potato Chips .

phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images. phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji. To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately. Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions. You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi. Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi. Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos.

Tendli or ivy gourd is found almost all over the country. In fact, it is available even abroad, under the name of gherkins. But, every community has a favourite way of cooking it. Telugu people make stuffed tendli curry, while tamilians cook it with a simple tempering. The konkan people like to match it with fresh, raw cashews, while the Maharashtrains like it with rice. Rice and tendli are cooked with assorted spices and grated coconut, resulting in a sumptuous meal. You can even try making this with brinjals instead of tendli. Serve hot garnished with cashewnuts, and simply tuck in to this Maharashtrian special.

A spectacular preparation where a simple tovar dal combined with spinach that enhances the appearance and flavour of the dish. This mildly spiced recipe is a storehouse of nutrients since the dal is rich in proteins where as the spinach is a rich source of calcium. Arhar ki Dal with Spinach should be eaten hot with rotis or rice .

Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with 25 amazing images. Bengali mixed vegetable sabzi is a popular dish in Bengal and is often served with rice or roti. Learn how to make panch phoron chorchori . A fascinating name coupled with a fabulous flavour makes this Bengali mixed vegetable dry sabzi a must-try recipe! Chorchori is a famous Bengali vegetable preparation made with loads of oil and ghee. This healthy Bengali mixed vegetable sabzi limits the amount of oil and fats used, giving you the same awesome flavour using a combination of fibre-rich veggies. The most awesome thing about Bengali mixed vegetable sabzi is that it is so easy to make! You just need to temper a lot of whole spices and seeds and cook the veggies along with it, to give the sabzi an irresistible flavour and strong aroma. Main ingredients for Bengali mixed vegetable sabzi . Cauliflower has a firm, slightly crunchy texture that adds interest to the dish. It also holds its shape well when cooked, so it doesn't become mushy. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. Red pumpkins are dense and hold their shape well during cooking, which gives the dish a pleasant bite. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Bengali mixed vegetable sabzi contains only 85 calories per serving , making it a healthy and delicious option for weight loss. Also try other Bengali sabzis like Kumror Chhokka and Bati Chorchori. Pro tips for Bengali mixed vegetable sabzi. 1. Add 1 cup chopped french beans . French beans have a slightly sweet and nutty flavor that pairs well with the other vegetables in the dish. 2. Green peas have a slightly sweet, nutty flavor that pairs well with the other vegetables in the dish. 3. Bengali Mixed Vegetable Dry Sabzi is rich in Vitamin C, fibre and Folic Acid. Enjoy Bengali mixed vegetable sabzi recipe | panch phoron chorchori | healthy Bengali dry sabzi | with step by step photos.

palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images. palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak. Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores. moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan. Serve palak mangodi sabzi with bajra roti or jowar roti. Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos.

watermelon and coconut water drink recipe | heart friendly and lower blood pressure drink | healthy Indian watermelon coconut water drink | with 11 amazing images. watermelon and coconut water drink is a quick and easy Indian drink to have in summer. Learn to make healthy watermelon coconut water drink. The innovative combination of watermelon and coconut water gives you a refreshing watermelon and coconut water drink, which tickles the palate and seems to rejuvenate every cell in the body! The Watermelon Coconut Water Drink combines the pleasing colour and flavour of watermelon with the special taste of coconut water and the peppy taste of cumin seeds powder. You will love the total effect! Watermelon is a cooling fruit, which is made even better by the addition of coconut water in this heart-friendly and lower blood pressure drink, which is effective in balancing the stomach acids. Watermelon is low in calories and full of water, thus is good for weight loss too. Citrulline in watermelon has been studied for its effect on heart function and it was revealed that it improves heart function and helps in the treatment of heart failure. One cup of coconut water (200 ml) has only 48 calories. There is zero fat in this water. It’s a perfect weight loss drink. Try other stomach-friendly drinks like Fresh Mint and Lemon Tea and Pineapple and Tulsi Juice. One glass of watermelon coconut water drink is only 55 healthy calories. Enjoy watermelon and coconut water drink recipe | heart friendly and lower blood pressure drink | healthy Indian watermelon coconut water drink | with step by step photos.